Description

These pistachio thumbprint cookies are a delightful treat featuring a buttery texture and a nutty flavor. Perfect for any occasion, these easy cookies bring a burst of flavor with each bite, thanks to the creamy filling and crunchy pistachios.

Ingredients

Scale

1 1/2 cups shelled pistachios, unsalted
1 cup unsalted butter
1 1/2 cups confectioners' sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond or pistachio extract (optional)
2 1/2 cup all purpose flour
1 egg white, beaten until lightly frothy (for rolling)
4 ounces white chocolate, finely chopped
3 tablespoons heavy cream
3 tablespoons pistachio cream

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Instructions

Pulse the pistachios in a food processor until medium grind forms and set aside 2/3 for rolling.
Process remaining pistachios until very finely ground, measure out 1/4 cup, and set aside.
In a mixing bowl, beat butter, confectioners’ sugar, and salt until light and fluffy.
Add in egg, vanilla, and optional extract; blend until creamy and combined.
Incorporate flour and reserved finely ground pistachios, mixing thoroughly.
Scoop small portions of the dough, roll in frothy egg white, then coat in medium ground pistachios. Place on a parchment lined baking sheet.
Press a divot into each cookie using your thumb or a spoon.
Cover and freeze for 30 minutes or refrigerate for at least 1 hour.
Preheat the oven to 375°F and line baking sheets with parchment paper.
Bake cookies for 9-10 minutes or until set and lightly golden; re-press divots if needed.
Cool on the pan for 5 minutes, then transfer to a rack to cool completely before filling.

Notes

These cookies freeze well; store in an airtight container for up to a month.
For a richer flavor, use roasted pistachios instead of raw.
Make sure to press the divots again immediately after baking for better filling placement.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 6g
Sodium: 50mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg